Recipe of Perfect Plant Based Pineapple & Chickpea Curry 🍍🌶🌱

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, plant based pineapple & chickpea curry 🍍🌶🌱. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Plant Based Pineapple & Chickpea Curry 🍍🌶🌱 is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook plant based pineapple & chickpea curry 🍍🌶🌱 using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:

1. Make ready chickpeas - drained
2. Get drained pineapple rings chopped into pieces (I used the fresh equivalent here)
3. Prepare scotch bonnet - halved & seeds removed*
4. Take garlic cloves - grated
5. Prepare grated fresh ginger
6. Prepare mild curry powder
7. Take creamed coconut block
8. Get sour cream (optional)
9. Get small onion - small diced
10. Make ready chopped tomatoes
11. Take chopped coriander
12. Prepare Water
13. Prepare veg oil

Steps to make Plant Based Pineapple & Chickpea Curry 🍍🌶🌱:

1. In a wide pan heat the oil on a medium heat and soften the onion gently for 5-7 minutes. (add a little water if needed to stop them catching)
2. Once softened, add in the garlic and ginger & fry til fragrant stirring all the time. - Spoon in the mild curry powder and heat for a few seconds.
3. Pour in the tinned tomatoes, heat til bubbling and then melt in the creamed coconut. - Stir through to combine then drop in your halved scotch bonnet.
4. Once the sauce is back up to heat, pour in the chickpeas, then fill the empty tin with water and pour this in also. - Once bubbling, pop a lid on the pan and simmer for 10 minutes on low/medium heat. Giving it a stir now and then.
5. After 10 minutes add in the pineapple chunks and simmer again for 5 minutes to soften them a little.
6. Once the pineapple is soft, add in your chopped coriander, sour cream (if using) and stir through. - Remove the scotch bonnet chilli halves if desired. - Serve with fluffy rice and flatbreads. - - *you can leave the seeds in the scotch bonnet if you want some serious sweet heat! We didn’t! 😁

So that’s going to wrap it up with this special food plant based pineapple & chickpea curry 🍍🌶🌱 recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!